Every Cuban dish starts in the same place — the sofrito. Onion, garlic, green pepper, tomato, bay leaf, comino, cooked down in olive oil until the kitchen smells right. This collection is the foundation: the pastes, powders, and aromatics that turn a pan into a Cuban kitchen.
Common Uses: Picadillo, ropa vieja, arroz con pollo, Cuban black beans, potaje, caldo, any dish that starts with a sauté.
What's Here: Sofrito paste, sazón con culantro, adobo blends, comino, bay leaves, tomato sauce, garlic, olive oil, and the spice blends that build the base.
Common In: Cuban kitchens, Latin American households, anywhere picadillo gets made on a weeknight.
